紫甘薯醋及其不同发酵阶段产物的抗氧化活性

张村雪1，朱渭兵2，李志西1,*，殷路萍1，刘健书3

Antioxidant Properties of Purple Sweet Potato Vinegar and Intermediate Products at Different Fermentation Stages

ZHANG Cun-xue1，ZHU Wei-bing2，LI Zhi-xi1,*，YIN Lu-ping1，LIU Jian-shu3

食品科学 . 2013, (11): 88 -93 . DOI: 10.7506/spkx1002-6630-201311020